Trio Chicken Chasseur

Directions

Split, bone, and skin chicken breasts, yielding 8 pieces of about 6 oz each, or use 8 already boned and skinned breasts.

Pat chicken dry.

Heat oil in non-stick skillet. Brown breasts on both sides, 1 to 2 minutes per side.

Transfer to Dutch oven, layering pieces if desired.

Add garlic, tarragon, pepper, broths and wine.

Cover, bring to a low boil, then boil for 7 minutes or until chicken breasts are cooked through.

When done, remove chicken from liquid and cover to keep warm.

Strain broth.

Return broth to a boil, then slowly add cornstarch/water mixture until sauce thickens enough to coat the back of a spoon.

Remove from heat and adjust seasonings if necessary.

Add tomatoes and mushrooms and let set for 3 minutes.

Set 2 chicken breast halves on each serving plate and top with sauce.